Description
A colourful autumn-inspired salad featuring tender roasted pumpkin and beetroot, creamy whipped goat cheese, crunchy candied walnuts, fresh greens, and a sweet-tangy maple balsamic dressing. Perfect as a light lunch, elegant side dish, or festive vegetarian salad.
Ingredients
For the Roasted Vegetables
3 cups (450 g) pumpkin or butternut squash, peeled, seeded, and cut into bite-sized cubes
3 medium beetroot (about 400 g), peeled and cut into wedges
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
For the Creamy Goat Cheese
5 oz (140 g) soft goat cheese
1/4 cup (60 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp maple syrup
1–2 tbsp water, as needed
For the Candied Walnuts
1/2 cup (60 g) walnuts, roughly chopped
1 1/2 tbsp maple syrup
1 tsp brown sugar
1/4 tsp cinnamon
Pinch of salt
For the Maple Balsamic Dressing
3 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
For the Salad
4 cups (120 g) mixed greens or baby spinach
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
2 tbsp pomegranate seeds, optional
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the pumpkin or butternut squash and beetroot wedges on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, dried thyme, salt, and black pepper. Toss well until evenly coated.
3. Arrange the vegetables in a single layer, leaving space between the pieces for better roasting.
4. Roast for 30–40 minutes, turning the vegetables halfway through, until the pumpkin is golden and tender and the beetroot is cooked through with lightly caramelized edges.
5. Remove the roasted vegetables from the oven and let them cool slightly.
6. Make the creamy goat cheese by adding the goat cheese, Greek yogurt, olive oil, lemon juice, and maple syrup to a food processor. Blend until smooth and creamy.
7. Add water 1 tablespoon at a time until the goat cheese reaches a soft, spreadable consistency. Set aside.
8. Make the candied walnuts. Place the chopped walnuts in a dry skillet over medium-low heat and toast for 2–3 minutes, stirring frequently.
9. Add the maple syrup, brown sugar, cinnamon, and salt. Stir continuously for another 1–2 minutes until the walnuts are glossy and evenly coated.
10. Transfer the candied walnuts to parchment paper and spread them out. Let them cool completely so the coating becomes firm and crunchy.
11. Prepare the maple balsamic dressing by whisking together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, salt, and black pepper until smooth and emulsified.
12. Arrange the mixed greens or baby spinach across a large serving platter.
13. Add the warm roasted pumpkin and beetroot over the greens, spreading them out so the colours remain visible.
14. Spoon small dollops of creamy goat cheese over the roasted vegetables and greens, or spread several spoonfuls across the platter.
15. Scatter the cooled candied walnuts evenly over the salad, breaking apart any large clusters.
16. Drizzle the maple balsamic dressing over the salad just before serving.
17. Finish with fresh parsley, thyme leaves, and optional pomegranate seeds.
18. Serve immediately while the roasted vegetables are slightly warm and the candied walnuts are crunchy.
Notes
Spread the pumpkin and beetroot into a single layer so they roast and caramelize instead of steaming. Cut the vegetables into similar-sized pieces so they cook at a similar rate. Watch the walnuts carefully once the maple syrup is added because they can burn quickly. Cool the candied walnuts completely on parchment so the coating firms up and becomes crunchy. Add water gradually to the goat cheese mixture until it reaches your preferred spreadable consistency. Dress the salad just before serving to keep the greens fresh and crisp. Use fresh parsley and thyme for extra brightness. Butternut squash can be used instead of pumpkin. Pecans can be substituted for walnuts. Regular soft goat cheese can be crumbled directly over the salad instead of whipped with Greek yogurt. The roasted vegetables, goat cheese, candied walnuts, and dressing can all be prepared ahead and stored separately. For a more substantial meal, add chickpeas, quinoa, farro, grilled chicken, or another favourite protein. The salad can be served chilled, at room temperature, or slightly warm. Allow refrigerated roasted vegetables to come closer to room temperature before assembling for the best flavour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean